Why You’ll Love This Recipe
This soup is beautifully balanced, combining the sweetness of roasted peppers with savory aromatics and a silky texture. It’s simple yet impressive, making it ideal for serving guests or enjoying as a cozy weeknight dinner.
You’ll love how the roasting process deepens the flavor while keeping the ingredient list straightforward. It’s also easy to customize, whether you prefer it creamy or dairy-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
red bell peppers
yellow bell peppers
olive oil
yellow onion, chopped
garlic cloves, minced
vegetable broth or chicken broth
dried thyme
salt
black pepper
heavy cream or coconut milk
fresh basil or parsley, chopped
Directions
- Preheat the oven to 425°F.
- Slice the red and yellow bell peppers in half, remove seeds and stems, and place them cut-side down on a baking sheet.
- Roast for 20–25 minutes, until the skins are blistered and slightly charred.
- Remove from the oven and cover loosely with foil for 10 minutes to steam, then peel off the skins.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the roasted peppers and broth to the pot. Bring to a gentle simmer and cook for 10–15 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in dried thyme, salt, and black pepper.
- Add heavy cream or coconut milk for a creamy texture, if desired, and heat gently without boiling.
- Garnish with fresh basil or parsley before serving.
Servings and timing
This recipe serves approximately 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 35–40 minutes
Total time: about 50–55 minutes
Variations
Add a roasted tomato for extra depth of flavor.
Include a pinch of smoked paprika for additional smokiness.
Use coconut milk instead of heavy cream for a dairy-free option.
Top with croutons or grated Parmesan for added texture.
Stir in a splash of balsamic vinegar for brightness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in freezer-safe containers for up to 3 months. Allow the soup to cool completely before freezing.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup thickens, add a splash of broth to adjust the consistency. Microwave individual portions in short intervals until heated through.
FAQs
Do I have to peel the peppers after roasting?
Peeling is recommended for a smoother texture, but you can leave the skins on if you prefer a more rustic soup.
Can I use jarred roasted peppers?
Yes, drained jarred roasted peppers can be used as a shortcut, though freshly roasted peppers offer deeper flavor.
Is this soup spicy?
No, it’s naturally sweet and savory. You can add red pepper flakes if you prefer some heat.
Can I make this soup vegan?
Yes, simply use vegetable broth and coconut milk instead of cream.
How do I make the soup thicker?
Simmer a little longer to reduce the liquid, or add a small cooked potato before blending.
Can I serve this cold?
Yes, it can be enjoyed chilled, especially during warmer months.
What pairs well with this soup?
It pairs nicely with crusty bread, grilled cheese sandwiches, or a simple green salad.
Can I prepare this ahead of time?
Yes, the flavors deepen after resting, making it great for meal prep.
Why is my soup bitter?
Over-charred pepper skins can add bitterness. Make sure to remove overly blackened parts.
Can I add protein to this soup?
Yes, shredded chicken or white beans can be added for a heartier meal.
Conclusion
Roasted Red and Yellow Pepper Soup is a vibrant, comforting dish that highlights the natural sweetness of roasted peppers. Smooth, flavorful, and easy to customize, this recipe is perfect for both everyday meals and elegant gatherings.
PrintRoasted Red and Yellow Pepper Soup Recipe
Roasted Red and Yellow Pepper Soup is a smooth, vibrant soup bursting with naturally sweet and slightly smoky flavor. Roasting the peppers enhances their richness, creating a comforting and elegant dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 5 servings
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 3 red bell peppers
- 3 yellow bell peppers
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth or chicken broth
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup heavy cream or coconut milk (optional)
- 2 tablespoons fresh basil or parsley, chopped
Instructions
- Preheat the oven to 425°F.
- Slice the red and yellow bell peppers in half, remove seeds and stems, and place them cut-side down on a baking sheet.
- Roast for 20–25 minutes, until the skins are blistered and slightly charred.
- Remove from the oven and cover loosely with foil for 10 minutes to steam. Peel off the skins.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the roasted peppers and broth to the pot. Bring to a gentle simmer and cook for 10–15 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in dried thyme, salt, and black pepper.
- Add heavy cream or coconut milk if desired and heat gently without boiling.
- Garnish with fresh basil or parsley before serving.
Notes
- Jarred roasted peppers can be used as a shortcut, though fresh roasting provides deeper flavor.
- Use coconut milk and vegetable broth for a vegan version.
- Add a pinch of smoked paprika for extra smokiness.
- For a thicker soup, simmer longer or blend in a small cooked potato.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 210 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 20 mg
